Lemon Coconut Cake Cookies
4 tsp grated lemon zest (or mix with lime zest) ( I used 3 small lemons, you could also use 1 1/2 large lemons)
1/2 cup flaked sweetened coconut
1 8 ounce container whipped dairy topping
1 tsp lemon juice
1/4 cup powdered sugar
1 (18.25 oz) package lemon cake mix
Powdered sugar for coating
- Preheat oven for 350ºF
- In a mixer with a paddle attachment, mix dairy topping, eggs and lemon juice until fluffy. Add the powdered sugar, the cake mix, lemon zest and the coconut ; mix well.
- Drop by tablespoonfuls in a bowl of powdered sugar, roll them to coat all over. Place them 2 " apart on a cookie sheet with parchment paper on it. (THIS IS IMPORTANT, THEY SPREAD AND WILL STICK WITHOUT FOLLOWING THIS STEP!)
- Bake for 10-12 minute until the edges gets golden brown. Cool them on a wire rack.
There are other variations of Cake Cookies that I will be trying out over the next few weeks, they are so light and fluffy that I cant wait to try some others!